Coastal Fare Meets Comfort Food
Bluepoint Fish Club Opens August 31, 2006
RICHMOND, VA (August 28, 2006) - Mouthwatering seafood no longer means a trip to the beach now that Bluepoint Fish Club, a contemporary seafood kitchen and bar, will open August 27th in the Short Pump Town Center. Bluepoint features fresh-from-the ocean seafood, generously cut prime steaks and tempting raw bar specialties, all complemented by creatively handcrafted martinis and a diverse offering of wine and beer.
The creation of Roger Greenfield and Ted Kasemir of Chicago-based Restaurants-America, Bluepoint entices its guests with fresh coastal catches that are prepared with subtle but sophisticated regional flavorings that simultaneously captivate and soothe the palette. Owners, Greenfield and Kasemir have recognized the need for simple yet refined seafood preparation as the trend for healthy and appetizing alternatives are sought out by savvy consumers.
Bluepoint has named Ben Day as the Executive Chef. Ben trained at the Scottsdale Culinary Institute and his work experience includes the nationally known Elizabeth on 37th in Savannah, Georgia and The Westwood Club in Richmond.
Bluepoint's atmosphere encompasses metropolitan flair without being stuffy. The large wood-paneled bar area, round booths, oversized lampshades and contemporary photography enhance the restaurant's appealing atmosphere, making the handcrafted specialty cocktails taste like an exclusive treat. After a long day at the office, guests are sure to enjoy a "Dirty CEO" (vodka, olive juice and blue cheese olives) or one of the 15 imported and domestic draft beers. Freshly shucked Oysters on the Half Shell (Market) or chilled Shrimp Cocktail ($11.95) are easily paired with one of the 25 wines offered by the glass.
For those longing to hold onto the fleeting days of summer, the outdoor patio space is an ideal spot for a Summer Breeze (citrus vodka, peach schnapps, and pineapple and cranberry juices with a twist of lime), while the sultry flavors of the Caribbean will be captured with hot appetizers like Coconut Shrimp with mango-pineapple salsa ($11.95) and Mahi Mahi Sliders topped with tomatoes and remoulade sauce ($7.95).
Of course, fresh fish is what Bluepoint is all about! The Sesame-Crusted Tuna, served with spinach, mushrooms, and ginger soy butter sauce ($19.95) and the Sweet Balsamic Glazed Halibut with oven-roasted tomatoes, artichokes and capers ($20.95) are just two of Chef Ben Davis' inspired interpretations of fresh fish.
For guests who wish to dine by land rather than by sea, Bluepoint's section of USDA prime steaks include Petite Filet ($23.95), New York Strip ($25.95) and Flat Iron Steak ($19.95). But have no fear, all of Bluepoint's turf can surf! Lobster Tail (Market), King Crab Legs (Market) or Grilled Shrimp ($9.95) can be added to any of the beef selections, truly encapsulating the best of both worlds.
Although diners may be tempted to eat their fill of such guilt-inducing pleasures like Seafood "Mac & Cheese", oozing with Mascarpone cream sauce, shrimp, and lobster and Creole spices ($22.95), or the crowd-pleasing Fish Tacos with Mahi Mahi, lime slaw, avocado and chipotle aioli ($11.95), they are forewarned to save room for the delightfully nostalgic Chocolate Chip Cookie Sundae ($6.95) or the flavorful and generously portioned Key Lime Pie ($6.95).
The 5000 square foot restaurant seats 160, with a 125-seat patio adjacent to the bar, as well as a private board room accommodating 16 guests.
Located in the Short Pump Town Center, Bluepoint Fish Club is open for lunch and dinner seven days a week from 11 a.m. to 1 a.m. Take-out and private parties are also available. Parking is convenient and free. Reservations are recommended and can be made by calling 804-440-7300. For more information, please visit www.bluepointamerica.com or www.restaurants-america.com.
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